We're changing things up at our annual BBQ on Sunday - going international. We normally have several beef roasts on the grill served with fresh horseradish. We've had this party for about 30 years and decided to switch things up. On the grill will be Beef Bulgogi (Korean style beef - REALLY yummy), along with sausage seasoned with Old Bay, marinated chicken wings of a few styles, and I believe turkey or chicken sausage.

Later this evening I will be trying something new - saw a recipe for strawberry bread that just seemed intriguing, so I will let you all know how it goes! Someone in Australia posted a recipe on Facebook, but rather than try to look up all the terms, and do the math to convert amounts, I just Googled it and found one in American measurements!

As a child, we only had strawberries fresh, as if they were older than a day after they were picked, ma would get an allergic reaction to them. So we'd go strawberry picking, then clean and slice a mess of them for shortcake and any leftovers for strawberry ice cream, so cooking with them (besides for jam) will be a new experience!

Well, the strawberry bread is done, and it turned into more of an experiment than I intended, but is yummy! It is more delicate than I expected, and I had to do some funky moves to get it all done, as I varied things, didn't start in a big enough bowl, don't know where my other loaf pan is* so ended up with one big loaf and two small, but all in all, a success!

I guess I was expecting banana bread or pumpkin bread like texture, or muffiny, but it is more delicate by far.